TacoTuesday502
New member
First post. Hi all I recently picked up a pro 850 a fee months ago. I have some ribs, brisket flat, Boston butt, and chicken a few times.
I seem to have a temp gradient within the barrel. Closest to temp left near the controller, roughly 25-30 degrees hotter at the fire pot, and then coolest by about 30 degrees on the right side near the smoke stack.
My first question is this normal? Secondly are there safe/easy ways to even out temps?
Also where do you all usually cook, on the top rack or in the main grate? Maybe cooking in the top rack would help with temps?
Thanks in advance.
I seem to have a temp gradient within the barrel. Closest to temp left near the controller, roughly 25-30 degrees hotter at the fire pot, and then coolest by about 30 degrees on the right side near the smoke stack.
My first question is this normal? Secondly are there safe/easy ways to even out temps?
Also where do you all usually cook, on the top rack or in the main grate? Maybe cooking in the top rack would help with temps?
Thanks in advance.
